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Monday, September 11, 2017

Day 2 - Sibu Food Trail to Mukah

Day 2 : Sibu-Mukah-Sibu

Our first stop early in the morning was to visit the making of longevity noodles. The longevity noodles usually served during Chinese New Year and birthday is afavouriteamong the Chinese, Foo Chow descent. Did you know a tremendous of hard work involves in making these delicious noodles? Not to mention, the weather plays a crucial role too. It was such eye-opening to witness how the longevity noodles were made from scratch.

First step, the dough was pre-stretched to rope between the two wooden dowels.

Proofing of the noodles.

The noodles, then ready for stretching under the hot sun. As always, I wouldn't miss out the opportunity to try hands on. A few steps backward, and the noodles are lengthened, repeat the steps and pull back further each time. Ohh boy.... it's definitely wasn't easy.

In less than an hour, lines of longevity noodles were draped to dry on the racks.

A group pic with AirAsia Allstars's Joshua, Qastury and other fellow travel companions.

MUKAH

Mukah a small coastal town in Sarawak with Melanaus make up the majority of the population here. It takes about 3 hours car ride from Sibu to reach here. Being a fishing village, Mukah is famous for it's seafoods as they are blessed with good catches from the sea and rivers. Wootz... check out our exotic Melanau lunch at the RiverSide Seafood, Mukah.

One of the famous and unique Melanau cuisine, 'Umai', slices of raw fish mix with ginger, onion, chili and lime juice. The superb fresh fish fillet was tangy and spicy, simply irresistible.

Delectable and succulent smoked tuna complement well with the spicy chili sauce.

A substitute for rice, Ambuyat, a gluey starchy, porridge like consistency, eaten with spicy fish dip and side dishes. The best way to eat this is to twirl it with chopstick.

Roasted sago pearls made from sago starch mixed with coconut milk. Instead of rice, the locals prefer to eat their dishes with sago pearls which has a cookie like, consistency.

Last but not least, sago worms!
Definitely one of the must try exotic delicacy in Mukah. The precious sago worms are from the larvae of palm weevils that live inside the trunks of fallen sago trees. Did you know only about 100 worms could be harvested from a tree each time?

It's WORM-derful!
The fleshy sago worm packed with protein can be eaten live or cooked. To savour the live ones, hold its head, pop its body into your mouth and bite off the tip of its head. A burst of subtle and creamy innards, it was pretty good. But it tastes even better when cooked, I'm utterly captivated. I swear, it was really yummy!

The worms really reminded me of my own experience eating them. I tried both the live and the fried versions. I can actually still feel the wriggly sensation of the worms in my stomach every time I think about it!